Casi-Style Chili

* Exported from MasterCook *

CASI-STYLE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Jalapeño#o chiles
- stems & deveined -- halved
4 tb Chili powder
1 tb Paprika
2 lb Beef chuck
1 medium Onion, chopped
2 tb Kidney suet -- chopped
- substitute vegetable oil
8 oz Tomato sauce
12 oz Beer
2 c Beef stock
3 tsp Cumin, ground
2 tsp Garlic powder
1 t Pepper, black
1/4 c Masa harina (finely ground
- maize flour)

Cut beef into 1-1/2" cubes. Brown the meat and onions
in oil or fat.
Add the tomato sauce, beer, beef stock, chiles, cumin,
garlic, black pepper, and 2 tablespoons of the Chili
Powder. Simmer the chili over a low head for 2 hours
until the meat is tender.
To thicken, make a thin paste of the masa and water.
Quickly stir this into the chili -- if done too slowly
it will lump.
Add the remaining Chili Powder and Paprika. Simmer
for an additional 15 minutes. Remove the Jalapenos
and serve.
[CASI (Chili Appreciation Society International)
chili-cookoff winners tend to use blended chili powder
and also Jalapeño#o chiles, which are usually removed
before serving. The beef is cubed, and masa, which is
flour made from ground dried maize available in Latin
markets, is used to thicken the chili.]
The Whole Chile Pepper Book
by Dave DeWitt and Nancy
Gerlach



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